Ginger Pear Honey Pancakes

Name: Ginger Pear Honey Pancakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¾ cups (220 g) all-purpose flour; 2 tsp (10 g) baking powder; ½ tsp (3 g) salt; 1 tsp (2 g) ground ginger; 1 tbsp (8 g) fresh ginger, finely grated; ¼ tsp (½ g) ground cardamom (optional); 2 large eggs, at room temperature; 1¼ cups (300 ml) buttermilk, at room temperature; 3 tbsp (45 ml) honey; 3 tbsp (45 g) unsalted butter, melted; 2 medium (400 g) firm Bosc or Bartlett pears, peeled, cored, and diced into ½-inch pieces; 1 tbsp (15 g) unsalted butter, for cooking pancakes; honey, for serving

From the MyKitchenBank Kitchen

Fluffy pancakes infused with warm spices, studded with fresh pear pieces, and drizzled with honey. Fresh ginger and a touch of cardamom create a sophisticated flavor that's perfect for a weekend breakfast. The pears soften slightly as the pancakes cook, creating pockets of tender fruit throughout.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 12 pancakes (3 per serving)

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Steps

Before you start

Peel and dice pears just before mixing the batter so they don't brown
Have a warm plate ready to stack finished pancakes
Measure all dry ingredients before you start
Bring eggs and buttermilk to room temperature for fluffier pancakes

1
Mix dry ingredients
- In a large mixing bowl, whisk together the flour (220 g), baking powder (10 g), salt (3 g), ground ginger (2 g), and cardamom (0.5 g) if using.
- Make a well in the center of the dry mixture.
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Ready when: Dry ingredients are evenly combined with no lumps
Tip: Don't overwork the dry mixture; you just want it whisked together.
2
Combine wet ingredients
- In a medium bowl, whisk together the eggs, buttermilk (300 ml), honey (45 ml), melted butter (45 g), and fresh grated ginger (8 g) until smooth.
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Ready when: Wet ingredients are fully incorporated and smooth
Tip: Use room-temperature eggs and buttermilk—cold dairy will cool down the batter and inhibit rising.
3
Fold in wet into dry
- Pour the wet ingredient mixture into the well of the dry ingredients.
- Gently fold together with a spatula or whisk until just combined—some lumps should remain.
- Do not overmix, as this develops gluten and makes pancakes tough.
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Ready when: Batter is loosely combined with some flour streaks visible
Tip: Overmixing is the enemy of fluffy pancakes. Stop stirring as soon as you don't see dry flour; lumps will even out as the batter sits.
4
Add diced pears
- Fold the diced pear pieces (400 g) into the batter gently.
- Let the batter rest for 5 minutes.
- This allows the flour to hydrate and the batter will thicken slightly.
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Ready when: Batter is thickened and no longer runny
Tip: Don't skip this rest—it makes a noticeable difference in pancake fluffiness.
5
Heat skillet
- Heat a 12-inch nonstick skillet over medium heat for 2 minutes until it is hot but not smoking.
- Add ½ tbsp of butter (7.5 g) and swirl to coat evenly.
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Ready when: Butter is melted and foaming, surface is evenly coated
Tip: Medium heat is crucial—too hot and the outside burns before the inside cooks; too cool and pancakes won't get golden. Test by dropping a small drip of batter in; it should sizzle gently.
6
Cook first batch
- Pour ⅓ cup (80 ml) of batter for each pancake onto the hot skillet, spacing them about 2 inches apart.
- You should fit about 3 pancakes at a time.
- Cook without moving them for 2 to 3 minutes, until the tops begin to look dry and small bubbles form around the edges.
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Ready when: Tops are set with visible bubbles around edges; bottoms are golden brown
Tip: Let the pancake cook undisturbed—flipping too early will deflate them and leave raw centers.
7
Flip and finish cooking
- Using a spatula, flip each pancake carefully and cook the other side for 1 to 2 minutes until it is also golden brown.
- The pear pieces may darken slightly, which is normal.
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Ready when: Second side is golden brown; center springs back slightly when pressed
Tip: Flip only once. If a pancake feels too soft when you slide the spatula under it, wait 15 seconds longer before flipping.
8
Cook remaining pancakes
- Transfer the first batch to a warm plate and cover loosely with foil.
- Add the remaining ½ tbsp butter (7.5 g) to the skillet, swirl to coat, and repeat with the remaining batter, cooking 3 pancakes at a time in the same manner.
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Ready when: All pancakes are cooked through and golden
Tip: Keeping the first batch on a warm plate ensures they stay soft and fluffy. Foil prevents them from drying out.
9
Serve
- Stack the pancakes on serving plates and drizzle generously with honey.
- Serve immediately while warm.
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Tip: Warm the honey briefly (10 seconds in the microwave) so it flows smoothly over the warm pancakes.

Good to know

Tips

For extra ginger punch, add a pinch of cayenne pepper (⅛ tsp) to the dry ingredients—it amplifies warmth without adding heat.
If pears are very juicy, pat the diced pieces lightly with a paper towel before folding in to prevent the batter from becoming too wet.
For crispy-edged pancakes, add 1 extra tablespoon of melted butter to the batter (total 4 tbsp) and cook at medium-high heat, watching carefully to avoid burning.
Serve with a dollop of Greek yogurt or crème fraîche alongside the honey for tanginess that balances the sweetness.

Make ahead

You can mix the dry ingredients up to 1 day ahead and store in an airtight container. Prepare the pears and cover with lemon juice to prevent browning up to 2 hours ahead. Mix the wet ingredients just before cooking.

Storage & reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes, or in a toaster on medium setting. Do not freeze, as the pears become mushy upon thawing.

Substitutions

buttermilk → whole milk mixed with 1 tbsp lemon juice or white vinegar per 1 cup milk (let sit 5 minutes). Creates a similar tang and acidity. Stir well before using.
firm Bosc or Bartlett pears → apples (Granny Smith or Honeycrisp), diced. Use the same amount. Apples hold their shape better and add a tart contrast to the honey.
honey → maple syrup. Use the same amount in the batter and for serving. Maple provides earthiness instead of floral sweetness.
ground ginger → 1 tsp ground cinnamon or ½ tsp nutmeg. Omit or reduce the fresh ginger if using one of these alternatives to avoid overpowering spice flavor.